Mangalorean Recipes

  • Increase font size
  • Default font size
  • Decrease font size

Spicy Usal

E-mail Print


1TeacupBeaten Rice (Poha) 
1TablespoonPea Nuts (Ground Nuts)Shelled
1/8TeaspoonTurmeric Powder 
 As RequiredSaltTo Taste
 As RequiredLime JuiceTo Taste
1TablespoonCooking Oil 
1TeacupMatki (Brown variety of Kidney Beans)Small Variety - for Misal
1/2TeaspoonGoda Masala (Black Maharashtrian) (R 691)For Misal
1/2TeaspoonGaram-MasalaFor Misal
1TeaspoonChilly Powder, RedFor Misal
 As RequiredSaltto taste - For Misal
1TeaspoonGarlicCrushed - For Misal
1TeaspoonGingerCrushed - For Misal
2TeaspoonLime JuiceFor Misal
2TablespoonSalad OilFor Misal
4TeacupWaterFor Misal


For (Beaten Rice Fakes)

1. Wash drain and allow the 'beaten-rice' to soften for 15 minutes. Lightly fluff up with fingers to separate grains.
2. Heat oil in a saucepan, add crushed peanuts brown, on low flame.
3. Add the 'beaten-rice', salt, turmeric and stir gently. Cover and allow to heat well. Stir once in between.
4. Add lime juice, and toss to spread evenly. Keep aside.

For misal:

1 cup small variety Matki (brown variety of kidney bean) (soak overnight), 2 medium potatoes boiled
1/2 tsp. black Maharashtrian masala, 1/2 tsp. garam masala, 1 tsp. red chilli powder, salt to taste
1 tsp. crushed garlic, 1 tsp. crushed ginger, 2 tsp. lemon juice, 3 tbsp. oil, 4 cups water

Chop potatoes into big pieces. Wash, drain Matki. Boil the Matki in plenty of water, till tender, but do not allow seed to burst. Drain and keep aside. In one cup water, make paste of all masalas. Heat oil in a large, deep saucepan, add ginger garlic and stir-fry for 1 minute. Add masala paste and mix well. Add potatoes. Stir-fry till oil separates. Add boiled drained Matki. Add remaining 3 cups water. Allow to boil.
Simmer on low for 10- 15 minutes till oil forms layer on top Add salt, lemon juice, and check seasoning, adjusting as required.

To serve:

1 cup Indian farsan mixture (Chivda), 1 cup onions finely chopped, 2 tbsp. coriander finely chopped, 1 lemon cut into bits, 10 slices of plain bread

In individual serving bowls, place a tbsp. of poha on bottom. Spread a tbsp. of farsan over it. Pour a ladle full of misal (stir while taking) over it. Garnish with chopped onion, coriander, and a piece of lemon. Serve hot with slices of plain bread. Making time:45 minutes (excluding soaking time)

Makes: 5 servings
Shelf life: Misal may be frozen and reused after thawing.

Serve over the table and allow the guests to assemble their own.
See that the misal is piping hot while poha and other accessories are served cold.


Bookmark with:    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine



WOW MOM - Please send this link to your friends in Mumbai.

Hair Accessories, Snap Clips, Bobby Pins, and creative stuff. Visit my page - Click on the Pic - -------------------------------------

Artwork For SALE

Artwork By Ruchi - Please send this link to your friends in Mumbai.

Art by Ruchi Pais - Contact: 9821611343 Mumbai Click on the Picture ------------------------------

Face Book Badge



Walter J. Pais

Mangalorean Recipes Facebook Page


Who's Online

We have 216 guests online

Google Ad 3 CLICK

Google Ad: Click

Mangalorean Recipes Facebook Group

I invite you to join our group on Face Book. Click the picture

Ranjit and Ruchi Pais, Hair Stylists

Mumbai's Trendiest Cuts Ranjit and Ruchi now operate from Goa. Call them for appointments. Timings: 9:30am - 9:30pm Call +919821611343 for appointments Click on the picture below:

Google AD 2: Click

Web Links

Links: Find other websites of interest here. Create your account and post a Web Link of your own. Click on the link below

HTML Module Ad 4